Fruit and Almond Tray Bake

You all know I love tray bakes. I also love anything with lovely gooey ground almonds! This ticks so many boxes for me. It is an old recipe a friend gave me many moons ago. Still going strong.

You will need a Swiss Roll tin about 11 x 7”, lightly buttered and line the base with parchment, leaving some hanging over.  Pre heat your fan oven to 170C

I have given my failsafe shortcrust pastry recipe many times, but quickly, 8 oz plain flour, 5 oz cold cubed butter. Blitz for a few seconds in a food processor. [or rub in - too much like hard work for me] Bind with a tablespoon of cold water and the yolk of an egg. Pulse for a few seconds until it comes together. Cover in cling film and chill for at least 10-15 mins. For sweet dishes add a tablespoon of caster, or salt and pepper and a little dried mustard for savoury. Or use all butter shortcrust from a supermarket.

6-7 oz shortcrust pastry

3 oz softened butter

3 oz caster sugar

1 large egg

3 oz currants

3 oz glace cherries, chopped

5 oz ground almonds

a couple of drops of almond extract

Roll out your pastry, fairly thinly and line the base and sides of your tin. Trim the edges and pop in the fridge again for a mo. [patch if necessary, the pastry is so forgiving, no one will know]

Cream the butter and sugar until light and fluffy then beat in the egg. Fold in the ground almonds and extract, then lastly the fruit.

Spread the fruity almond mix evenly over the pastry and smith out with a knife. Bake for about 40 mins until nicely browned. Cool in the tin for a while, but mark the bake into squares or slices. 

Will keep for a few days in an airtight container. Freezes well too.